The iconic french fry omelet of the Tanzanian streets: golden homemade fries bound in beaten egg with onion, cooked into a thick and tender cake. Simple, generous, and served with a tomato and onion salad (kachumbari) and chili.
Ingredients
- 450 g firm potatoes
- 5 pieces whole eggs
- 1 piece onion
- 2 pieces tomatoes
- 0.5 pieces lime
- 1 piece fresh red chili
- 750 ml frying oil
- to taste salt
- to taste ground black pepper
Method
- Peel the potatoes and cut them into even sticks about 1 cm thick. Rinse them in cold water to remove the starch, then dry them thoroughly in a clean kitchen towel: this is the key to crispy fries.
- Heat the frying oil in a large deep skillet or a pot to 160-170 °C. Submerge the fries in one or two batches and cook until they are tender in the center but still pale, then drain them.
- Increase the oil temperature to 180 °C and fry the potatoes a second time until they are well browned and crispy. Drain them on paper towels and salt them immediately.
- During the frying, prepare the kachumbari: finely slice half of the onion, dice the tomatoes, add the seeded and sliced chili if desired, season with salt and a splash of lime juice, mix, and set aside.
- Crack the eggs into a large bowl, add the other half of the onion, very finely sliced, season with salt and pepper, then beat vigorously with a fork until the mixture is homogeneous and slightly frothy.
- Heat a nonstick skillet of about 24 cm with a thin layer of hot frying oil over medium heat.
- Arrange the fries in the skillet in an even layer, then pour the beaten eggs over them, distributing them well. Let set without stirring, gently bringing the edges toward the center with a spatula, until the bottom is browned and the surface is almost set.
- Flip the omelet: place a large flat plate over the skillet, invert with a firm motion, then slide the omelet back into the skillet, raw side down. Continue cooking until the second side is browned and the center is just set and still tender.
- Slide the chipsi mayai onto a serving platter, cut it into wedges like a pizza, and serve hot, accompanied by the kachumbari.
Nutrition
Per serving
- Energy
- 539.7 kcal
- Protein
- 20.72 g
- Carbohydrate
- 42.71 g
- Fat
- 32.91 g
- Fibre
- 5.17 g
- Calcium
- 47.3 mg
- Iron
- 1.64 mg
- Magnesium
- 15.93 mg
